Easy Graduation Cake Philadelphia Cheesecake Recipe
After making this no-bake cheesecake, you’ll add it to your list of no-fail desserts. It has all of the creamy goodness of classic cheesecake and easily sets in the fridge! Top it with the fruit of your choice for a decadent treat.
Servings 12
Equipment
- 9-inch Springform Pan
- Mixing Bowl
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 whole graham crackers
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
For the Cheesecake:
- 1 ¼ cups heavy cream
- 3 packages cream cheese room temperature (8-oz each package)
- 1/4 cup sour cream room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Optional pie filling (for topping)
Instructions
Make the Graham Cracker Crust
- Pulverize the graham crackers using a food processor or blender until fine.
- Mix together graham cracker crumbs, brown sugar and melted butter. It should have the consistency of wet sand.
- Pour into a 9-inch springfrom pan. Press with a water glass and up the sides with your fingers. Make sure it’s packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
- Freeze for about 10 minutes while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form, about 5 minutes.
- In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
- Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.)
- Add the whipped cream into the cheesecake filling. Gently mix until combined.
Assemble the Cheesecake
- Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
- Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days. (I recommend letting it chill overnight for the best result.)
- Gently remove the rim. Serve with optional toppings.
Notes
- Bring your cream cheese to room temperature before cooking to ensure a smooth texture.
- Make sure to pack down your crust very tightly until it’s firm so that it doesn’t break apart when you cut the cake for serving.
- It’s important to beat the heavy cream until stiff peaks form. Otherwise, your cheesecake filling can become runny.